Seeds Free Soft and Buttery Dinner Rolls
Pillowy, golden, and brushed with melted butter straight out of the oven — these dinner rolls are the kind of thing that disappears from the table before anything else does. The dough comes together with whole milk, egg, flour, sugar, and softened butter kneaded in gradually, which is exactly what gives each roll that impossibly soft, tender crumb. For anyone navigating a seeds-free lifestyle, store-bought rolls can be a minefield of sesame, poppy, or other toppings hiding in plain sight — this recipe keeps things beautifully clean with no seeds anywhere in the ingredient list. The optional finishing touch is simply flaky sea salt, so you stay in full control of what goes on top. Shaping them into tight little balls and letting them rise snug against each other in the pan is what creates those pull-apart edges everyone fights over. Whether you're serving them alongside a holiday roast or a weeknight soup, these rolls bring serious bakery energy with nothing to worry about on the ingredients front.
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Learn more →Ingredients
12 servings
For the dough
- 1 cup whole milk
- 2 ¼ tsp active dry yeast (1 standard packet)
- 3 tbsp granulated sugar, divided
- 3 cups all-purpose flour, plus more for dusting
- 1 tsp fine salt
- 1 large egg, room temperature
- 4 tbsp unsalted butter, softened and cut into pieces
For brushing
- 2 tbsp unsalted butter, melted
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
Warm the milk in a small saucepan over low heat until it reaches 105–110°F (40–43°C) on a kitchen thermometer — warm to the touch but not hot. Pour into the bowl of a stand mixer, sprinkle in the yeast and 1 tbsp of the sugar, and stir briefly. Let stand for 5–10 minutes, until the surface is foamy and the mixture smells yeasty.
- 2
Add the remaining 2 tbsp sugar, the salt, and the egg to the yeast mixture. Add the flour all at once. Fit the stand mixer with the dough hook and mix on low speed until a shaggy dough forms and no dry flour remains, about 2 minutes.
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